Submitted by ashleynewjones on Wed, 04/07/2010 - 10:17am
 
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Indonesian Sotom-Ayam (Chicken Lemongrass)

Ingredients

3 T Spectrum® Organic Peanut Oil
2 medium onions, sliced
1t turmeric
2 t ground coriander
½ t grated nutmeg
2 cloves garlic, crushed
1 ½ inch fresh ginger, chopped
2 red chili peppers, chopped
1 t shrimp paste
7 ½ cups Imagine® Organic Free Range Chicken or Vegetable Broth
2 lb cooked chicken meat, cubed
Salt & pepper to taste

Garnish
2 hard boiled eggs, sliced
1 cup cooked vermicelli
4 T green onions, chopped

Directions

  1. Heat the oil in a heavy bottom soup pot
  2. Add in the onions and fresh and dried spices, and sauté until the onions are soft – about 5-7 minutes
  3. Add in the shrimp paste, stir in the broth and the cooked chicken, and season with salt & pepper to taste
  4. Bring to a boil, stirring occasionally for about 5 minutes
  5. Divide soup between 8 warm soup bowls
  6. Garnish with hardboiled egg, vermicelli and green onions
Serves: 8